Hazard Analysis and Control of Roast Beef Jus Preparation in Foodservice Establishments

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Abstract
Roast beef and its jus prepared in foodservice establishments are often implicated as vehicles of foodborne illness. Preparation practices that could contribute to survival or growth of foodborne disease bacteria were examined. Temperatures were reached during cooking that would kill vegetative forms of these organisms. Prolonged holding of cooked jus on ranges with the heat turned off or on table tops created conditions in which spores could germinate and vegetative cells multiply. Conditions prevailed during cooling that could promote bacterial growth. Reheating jus to the boiling point would kill any vegetative forms that had multiplied during storage.

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